serves
4
prep
10 minutes
cook
50 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
50
minutes
difficulty
Easy
level
Ingredients
- 2 400 g cans (or 1 796 ml can) whole or diced tomatoes
- 4 cloves garlic, skins on
- 2 small shallots, peeled and roughly chopped
- 5-7 sprigs thyme
- 2 tsp sugar
- Kosher salt
- Freshly ground black pepper
- 3 tsp (15 ml) olive oil
- 3 tsp (15 ml) balsamic vinegar
- 2 cups (500 ml) low-sodium vegetable or chicken broth
- ½ cup (125 ml) heavy cream
- 28 g butter
- 500 g prepared gnocchi
- ¾ cup (60 g) finely grated Parmigiano Reggiano
- Pesto, optional, for serving (or fresh basil leaves)
Instructions
- Heat oven to 190°C (375°F) and toss together the tomatoes, garlic, shallots, and thyme on a tray (sheet pan). Season with the sugar and a bit of salt and pepper. Drizzle with the olive oil and the balsamic vinegar. Toss to combine and transfer to the oven to roast for 35 to 40 minutes, stirring occasionally, until the shallots are tender and golden and the garlic is soft.
- Meanwhile, heat the broth in a large pot over medium-low heat. When the vegetables are done, pick out the sprigs of thyme, carefully squash the roasted garlic out of its skin, discard the skin, and transfer everything to the broth. Using an immersion or regular blender, blend the soup until smooth. Stir through the cream and season to taste with salt and pepper. Cover and keep warm over low heat, stirring occasionally.
- Place a large non-stick skillet over medium heat. Add in the butter followed by the gnocchi. Season with salt and pepper and cook for 8 to 10 minutes or until golden brown, stirring occasionally. Evenly scatter over the cheese, cover the pan for about 30 seconds to allow the cheese to melt, then uncover the pan and cook until the cheese that is touching the pan is lightly golden and crisp, about 2 minutes.
- Serve the soup topped with the crispy cheesy gnocchi and a dollop of pesto, if using. Alternatively garnish with small basil leaves, if desired.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
